Shrimp and Bacon Pasta Carbonara

I’ve partnered with SeaPak to bring you this sponsored post. All opinions are my own and I know you are going to love this recipe!

SeaPak asked me to create a recipe for their #CoastIntoSummer series, and I was very excited to use the Shrimp Scampi. I’ve used it in one of our favorite family recipes to create this Shrimp and Bacon Pasta Carbonara. The combination of shrimp and bacon in this dish is absolutely delicious. It takes less than thirty minutes to put together, and the best part is these are items that we always have on hand. Pasta, bacon, eggs, parmesan cheese and now frozen shrimp. During the school year, I usually run my errands when the kids are in school. So when they are out of school for the summer, I try and keep my last minute trips to the store to a minimum. Recipes like this, that use basic pantry and fridge staples, are perfect for summer.

Start by cooking the bacon in a large sauté pan. While the bacon is cooking, bring a large pot of salted water to a boil. When the bacon is crispy, we are going to set it aside and use two tablespoon of the bacon fat to sauté the minced garlic. Once the garlic has been sautéed, add low-sodium chicken broth and frozen shrimp to the sauté pan and cook until shrimp is cooked through. The SeaPak shrimp is frozen raw, which is awesome because it preserves the texture and flavor of the shrimp.

The key to any pasta carbonara is timing. Once the pasta is drained, you want to be able to immediatly stir in the egg mixture, bacon, shrimp and parmesan cheese. The heat from the pasta, along with the hot pasta water you mix it with is what cooks the egg yolks without scrambling them, so have the pasta water boiling and ready to go, then start cooking the pasta at the same time as the shrimp.

Use 1/2 a cup of the hot pasta water to temper the eggs. Then, toss together the hot pasta and egg mixture and add the shrimp, bacon, and parmesan cheese.

Garnish with additional black pepper and a sprinkle of flat leaf parsley.

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I made this for dinner and it was delicious but a little dry, I added a little bit of heavy cream and roasted red peppers and it was amazing… Thank you, I browse for a while for a carbonara recipe that was easy to make and this one is the only one that uses egg yolks…